摘要
目的:研究粉丝生产中各种添加剂对甘薯淀粉短期回生和长期回生的影响,为改善甘薯粉丝品质提供理论依据。方法:用快速黏度仪(RVA)测定升降温过程中甘薯淀粉与各种添加剂共混体系的黏度变化来考察体系糊化和短期回生特性;用质构仪测定共混体系的凝胶强度,差示扫描量热仪(DSC)测定共混体系结晶后的To、Tp、Tc和ΔH来考察添加剂对甘薯淀粉长期回生特性的影响;最后评价各种添加剂对甘薯粉丝质构品质的改善效果。结果:各种添加剂的加入使甘薯淀粉的RVA参数和其相应粉丝的质构品质指标在不同程度上有所提高,其中依次明矾、沙蒿胶、魔芋胶和黄原胶为最强。多糖胶加入甘薯淀粉中使回生的混合体系在DSC温度扫描中出现一个支链淀粉熔融峰和一个多糖胶分子与甘薯直链淀粉分子重新结合引起的放热峰(87～105℃)。结论:多糖胶使甘薯淀粉回生后的熔融温度或降低或升高;但回生后热焓值有所增加。出现放热峰推测为多糖胶分子在此温度下再一次熔融成自由状态,与甘薯淀粉中微量的脂质竞争,抢先参与与甘薯直链淀粉分子的重新结合,形成稳固的体系。魔芋胶和沙蒿胶按0.95:0.05的比例复配、总添加量为甘薯淀粉量的1%,能使甘薯粉丝品质接近绿豆粉丝和添加明矾甘薯粉丝的水平。
Objective： Our research focused on the effects of additives on the short-term and long-term retrogradation of sweet potato starch （SPS） in order to provide a theory foundation on improving the quality of its starch noodles.Method：The variety trend of viscosity of a mixture of SPS and additives was assayed during heating and cooling by rapid viscosity analysis （RVA） in order to analyse the properties of gelatinization and short-term retrogradation of the mixture system. Its gel firmness by texture analysis and the Ta, Tp, Tc, △ H of the mixture system after crystallization by differential scanning calorimetry （DSC） were also assayed in order to analyse the effect of additives on the property of long-term retrogradation of SPS. Finally the quality of sweet potato starch noodles （SPSN） after being added additives was evaluated. Result：The RVA parameters of sweet potato starch paste and texture quality indexes of its noodles increase with adding additives in a certain extent, especially alum, Artemisia sphaerocephala Krasch （ASK）, konjak glucomannan （KGM）, and xanthan in terms of the increased extent. The DSC thermogram of retrogradated sweet potato starch with polysaccharide gums shows two peaks. One is melted amylopectin, and another one is an exothermic peak （87 - 105 ℃）, which results from recombination of polysaccharide gums and SPS. Conclusion： The melting temperature of retrogradated SPS increases or decreases with adding polysaccharide gums, but the enthalpy increases. The exothermic peak occurs because polysaccharide gums re-melte and become free at this temperature, compete with a few lipids in SPS, preferentially recombine with amylose in SPS, and then form a firm system. The quality of SPSN added 1% （on the basis of total starch weight） of KGM and ASK （0.95：0.05） is similar to that of mung bean starch noodles and SPSN containing alum.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第6期133-138,共6页
Food Science
关键词
添加剂
多糖胶
甘薯淀粉
回生
粉丝品质
additives： polysaccharide gums
sweet potato starch
retrogradation
quality of starch noodles
